You know summer is in full swing when Heirloom tomatoes show up at the markets and grocery stores.  Big juicy heirloom tomatoes in a variety of colors are a summertime luxury.  In this cauliflower soup to give it a summertime flair I thought I would make it this time with heirloom tomatoes.

With cilantro as my choice of herbs, this soup is deliciously tomatoey with a creamy cauliflower base.  Since I was adding cilantro I got the idea to give the soup a mild curry flavor, because you know we Indians love our curry powder! I added onions and garlic for extra pizzaz and a squeeze of lemon juice to finish it off.  This is one awesome summertime soup for a quiet Sunday soup day.  Give it a try!

Curried Cauliflower Tomato Soup

Ingredients:

• 1 head of cauliflower florets finely cut
• 2 heirloom tomatoes finely cut
• 1 large onion sliced
• 4 garlic cloves minced
• 4 sprigs of cilantro plus extra for garnish
• 2 tsp curry powder (any blend of your choice)
• 2 bay leaves (optional)
• Salt and pepper
• 1 tbsp brown sugar
• Juice of 1 lemon
• Olive oil
• Paprika for garnish

Directions:

• In a large pot warm 2 tbsp olive oil.  Fry the onions and garlic until onions are translucent.  Add the curry powder and bay leaves and stir into the onions.

• Next add the cauliflower, tomatoes, salt and pepper and fresh cilantro and stir. Then add 4 cups water and bring to a low boil.  Cover the pot and cook the veggies until tender, about 15 – 20 minutes.  Turn the stove off.

• Transfer to a blender and puree in batches until smooth. Be careful as the mixture is hot and you don’t want to fill the blender too full!!

• Transfer back to the pot and add brown sugar. Warm through until bubbling and then squeeze lemon juice and stir.

• Serve garnished with fresh cilantro and and pinch of paprika powder.